Sashimi Salad (with Homemade Japanese Dressing)

Name: Sashimi Salad with Homemade Japanese Dressing
Prep time: 10 min
Cook time: 2 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 tbsp Japanese soy sauce (koikuchi shoyu); 1 tbsp mirin; ½ tsp sugar; ½ tbsp toasted sesame oil; ½ tbsp olive oil (extra-virgin, nothing showy or peppery); ½ tbsp toasted white sesame seeds; ½ tsp garlic paste; ½ tsp lemon juice (yuzu or sudachi juice swap one-to-one if you can find them, brighter and a touch more floral); 1 pinch ground white pepper; 30 g baby leaf spinach (soft greens hold up under this dressing); 150 g mixed leaf lettuce (any soft mixed greens or torn butter lettuce works in place); 1 avocado (cube it and scatter around the bowl); 100 g mini tomatoes; 200 g sashimi-grade fish (salmon, tuna, yellowtail etc thinly sliced)

A Japanese sashimi salad featuring tender slices of raw fish and soft greens dressed with a bright soy-mirin wafu dressing made with toasted sesame oil and lemon juice. Comes together in under 15 minutes and is endlessly customizable with vegetables.

🌍Japanese 🥗Pescatarian 🏷️Homestyle 🏷️Modern 🏷️Summer

Sashimi Salad (with Homemade Japanese Dressing)

Total

15 min

Servings

2

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Sudachirecipes · by Yuto Omura

Ingredients

1 tbsp Japanese soy sauce (koikuchi shoyu)
1 tbsp mirin
½ tsp sugar
½ tbsp toasted sesame oil
½ tbsp olive oil (extra-virgin, nothing showy or peppery)
½ tbsp toasted white sesame seeds
½ tsp garlic paste
½ tsp lemon juice (yuzu or sudachi juice swap one-to-one if you can find them, brighter and a touch more floral)
1 pinch ground white pepper
30 g baby leaf spinach (soft greens hold up under this dressing)
150 g mixed leaf lettuce (any soft mixed greens or torn butter lettuce works in place)
1 avocado (cube it and scatter around the bowl)
100 g mini tomatoes
200 g sashimi-grade fish (salmon, tuna, yellowtail etc thinly sliced)

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Instructions

1
Pour 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and ½ tsp sugar into a small saucepan and heat over medium. Let it bubble for 30 seconds, then remove from the heat.
2
Pour the contents of the pan into a heatproof jug or bowl, then slowly pour in the ½ tbsp toasted sesame oil and ½ tbsp olive oil while whisking vigorously. Once emulsified, add ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch ground white pepper. Mix and store in the fridge until use.
3
Place 30 g baby leaf spinach and 150 g mixed leaf lettuce in a large salad bowl. Cube 1 avocado and half 100 g mini tomatoes, then scatter them around the bowl.
4
Arrange 200 g sashimi-grade fish on the top. Whisk or shake the dressing vigorously before use. Pour the dressing over the salad right before serving, mix gently but thoroughly, and enjoy!

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Tips & Notes

Pro tips

Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant; this deepens the nutty flavor of the dressing.
Dress the greens lightly just before serving to prevent wilting; the soft spinach will absorb liquid quickly.
Slice sashimi just before plating and arrange over greens immediately to preserve texture and prevent oxidation.
Use a microplane or fine grater for garlic paste; pre-minced jarred garlic lacks the fresh bite this dressing needs.

Substitutions

Mirin → honey or agave nectar (use ¾ tsp; less sweet but achieves similar balance)
Toasted sesame oil → regular sesame oil (less nutty depth; reduce to ⅜ tbsp to avoid overpowering the dressing)
White sesame seeds → black sesame seeds (no flavor change, visual contrast)
Yuzu or sudachi juice → lime juice (use same amount; slightly more herbaceous, less floral)

Storage & make-ahead

Assemble the salad immediately before eating. Store the dressing separately in an airtight container for up to 3 days; keep sashimi on ice and greens in the crisper drawer until plating.

Common Questions

What type of fish works best for this sashimi salad?

Use sushi-grade or sashimi-grade raw fish from a reputable fishmonger. Salmon, tuna, and yellowtail are traditional choices; verify freshness and proper handling before consuming raw.

Can I make the wafu dressing ahead of time?

Yes. The dressing keeps refrigerated for up to 3 days. Shake or whisk before serving, as sesame oil and citrus may separate slightly.

What greens should I use instead of baby spinach?

Soft greens like mizuna, arugula, or butter lettuce work well. Avoid sturdy greens like kale, which won't soften under the dressing.

Is yuzu or sudachi necessary, or can I use regular lemon?

Regular lemon juice works fine and is more accessible. Yuzu and sudachi offer brighter, more floral notes if you can source them, but the salad is delicious with standard lemon.

How do I know if my sashimi is fresh and safe to eat raw?

Purchase only from trusted fishmongers or sushi suppliers explicitly selling sashimi-grade fish. Ask about freezing history and storage. Never use grocery-store sushi-section fish for raw preparations.